Lamb Loin Chops With Cilantro Sauce

This recipe is a less complicated and more affordable variation of my tandoori grilled lamb chops. Great for special occasions and weeknight family meals, this recipe requires only basic pantry staples and a few fresh ingredients. There are loads of pairing options to serve with these lamb loin chops, but a few of my favorites are potato stacks, green beans in the air fryer, air fryer asparagus, and grilled peach salad.

Why you’ll love this recipe

Simple ingredients - You won’t need to go to a specialty store to source any of these ingredients. Bold flavor—These chops, with the tangy cilantro sauce, are well seasoned and flavorful without being spicy. Affordable - A rack of frenched lamb costs close to $14 a pound at Sam’s Club or Costco, compared to $6 per pound for lamb loin chops. Numerous pairing options - This recipe offers limitless side pairing options. Start with soup, serve a side salad, add your favorite veggies, and even change up the sauce for a different flavor profile. Perfect for the holidays - Eid, Easter, Christmas…you name the holiday, and these lambs will fit perfectly with any menu you plan.

Ingredient notes

Lamb - Buy bone-in chops that are 1 inch thick. Most supermarkets carry these, so there’s no need to go to a specialty store. Chili oil - I source my chili pepper oil from Vignioli and highly recommend it, but feel free to source any brand you like. It tastes delicious in salad dressings, like my pear salad with goat cheese. Garlic and ginger - It’s best to use fresh garlic and ginger to make the paste. This is bolder in flavor than a store-bought one and helps with the gamey smell of the lamb. Spices and herbs - Use a simple blend of salt, black pepper, cumin seeds, oregano, and dried parsley.

Infused oil - I use blood orange olive oil for the cilantro sauce from Vignioli. It pairs well with lemon and cilantro. If you can’t source this, use garlic oil or try your own flavor combination based on what is available. Cilantro - Make sure to buy fresh cilantro with thin stems and crisp, vibrant leaves. Lemon - The juice of a lemon and the oil create the liquid base for the sauce and add a delicious tangy taste.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Use different spices and herbs - To amp up the flavor, add fennel seeds, mustard powder, and red chili flakes to the spices listed. If you’re making the lamb for Easter, add a few leaves of mint to the cilantro sauce. Serve with herbed butter - Make some herb butter with freshly chopped herbs of your choice and add a dollop to each lamb loin chop before serving. Serve the chops with other meat - For a surf-and-turf version, add a lobster tail or jumbo shrimp. Trim the fat - I like to leave the fat on the chops. It melts as they cook, eliminating the need for excess cooking fat.

How to make the lamb loin chops

First step - Add all of the ingredients for the marinade to a mixing bowl. Second step - Mix well to create a thick paste. Third step - Add the marinade to the lamb chops and massage well. Fourth step - Cover the lamb chops and let them marinate in the fridge for at least one hour. This step can also be done the night before.

Fifth step - Once the chops are well marinated, preheat a cast iron skillet and arrange them in a single layer, being careful not to overcrowd the pan. Sixth step - Allow the chops to sear well (about 2 minutes) before flipping them over and continuing to cook to your desired temperature. Use a meat thermometer and the chart below for guidance. Seventh step - Once the chops are ready, rest for 2 minutes and prepare the cilantro sauce. Eighth step - Mix everything in a small blender or wet grinder and make a paste, finishing the sauce with the oil.